NING Na,WANG Yi,WANG Xiaoxi,et al.Study on Regulation of Stem Browning by Melatonin Combined With PE Packaging in Vitis vinifera L.[J].Northern Horticulture,2024,(17):93-103.[doi:10.11937/bfyy.20240800]
褪黑素结合PE包装对葡萄果梗褐变调控的研究
- Title:
- Study on Regulation of Stem Browning by Melatonin Combined With PE Packaging in Vitis vinifera L.
- 文章编号:
- 1001-0009(2024)17-0093-11
- Keywords:
- melatonin; PE bag; response surface method; stem; protect green
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以‘夏黑’葡萄为试材，对浸泡葡萄果梗的褪黑素浓度、浸泡时间以及贮藏果梗的聚乙烯（PE）袋厚度在单因素试验的基础上采用响应面试验设计，以综合指数为响应值，对葡萄果梗在常温下贮藏的保鲜工艺进行优化，研究最佳保鲜工艺处理对葡萄果梗保鲜效果的影响，以期为葡萄采后常温贮藏保鲜提供参考依据。结果表明：采用响应面法优化的葡萄果梗常温贮藏保鲜最佳工艺条件为褪黑素浓度0.45 mmol·L-1、浸泡时间23.00 min、PE袋厚度0.06 mm。与空白（对照）相比，最佳保鲜工艺处理有效延缓了贮藏期间‘夏黑’葡萄果梗失重率和褐变指数的上升，抑制了丙二醛(MDA)含量的升高，降低了果梗失水过程中多酚氧化酶（PPO）和过氧化物酶（POD）活性，进而减缓果梗褐变。因此，褪黑素结合PE包装处理对葡萄果梗“保绿”效果显著，能够维持果梗品质并延长贮藏期
- Abstract:
- The grape variety of ‘Summer Black’ was used as experimental material.The response surface test design was carried out on the basis of single factor test for the melatonin concentration，soaking time and the thickness of PE bag in the storage of grape stem.With the comprehensive index as the response value，the preservation process of grape stem was optimized at room temperature，and the influence of the best preservation process on the preservation effect of grape stem was studied,in order to provide reference for the storage and preservation of grape at room temperature.The results showed that the optimal storage conditions of grape stem by response surface method were melatonin concentration of 0.450 mmol ·L-1，soaking time of 23.00 minutes and PE bag thickness of 0.060 mm.Compared with blank (control) treatment，the optimal preservation process effectively delayed the increase of weight loss rate and browning index of ‘Summer Black’ grape stem during storage，inhibited the increase of malondialdehyde content，reduced the activities of PPO and POD during the water loss of grape stem，and then slowed down the browning of grape stem.Therefore，melatonin combined with PE packaging treatment has a significant effect on the ‘green protection’ of grape stem，which can maintain the quality of fruit stem and extend the storage period.
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备注/Memo
第一作者简介：宁娜（1990-），女，博士，副教授，现主要从事葡萄生理与保鲜等研究工作。E-mail：ningnakaoyan@126.com.责任作者：南立军（1973-），男，博士，教授，现主要从事葡萄生理与保鲜等研究工作。E-mail：nlj731210@126.com.基金项目：云南省地方本科高校（部分）基础研究联合专项面上资助项目（202101BA070001-191）；第八批云南省高校科技创新团队建设资助项目（20200838）。收稿日期：2024-02-26